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Cruisers love to eat. And, the old saying “Necessity is the mother of invention” should be inscribed above every stove in every galley. This page is dedicated to posting recipes from galley chefs who’ve found fun ways to keep the crew happy. You may send us your recipes by writing Bethtally@Lifesstory.com.


Vegetable Pie

From Sally Thomas on the s/v Capraia

(We met Sally and her husband, Breck, in Rio Dulce, Guatemala.  They were our cruising buddies in Honduras this winter.)
Breck and Sally Thomas

2 c. chopped broccoli
½ c. chopped onion
½ c. chopped green pepper
1 c. shredded cheddar cheese
1& ½ c. milk
3 eggs
1 tsp. salt
¼ tsp. pepper
Several dashes tobasco

Heat oven to 400 degrees.

Grease 10” pie plate (or use a 9X13 pan)
Mix broccoli, onion, green pepper and cheese in pie plate.
Beat remaining ingredients until smooth.  Pour into pie plate.
Bake 35-40 minutes or until knife inserted in center comes out clean.

(To convert this dish into a main entrée, add crumbled bacon, diced ham, dried ham or chicken meat.)

 


Chicken and Dumplings


Carole's Peach Crisp


Debi Canon’s Tex-Mex Fiesta Feast


Emmy Marte's Chicken Dijon


Italian Sausage and Peppers Recipe


Carina's "Mason-Dixon" Chilli


Sweet Potato Salad and Squash Casserole


Ensalada de Cecilia


Dump Cake


Mexican Beef Stew


Mom's Peach Cobbler


Sharyn's Tortilla Roll-ups


English Christmas Pudding

Big Ole Tractor Pulling Pancakes


Fried Shrimp from Xcalak


Lucayan Chicken Salad


 Gail's Snails


Tomato Tarragon Soup with Crabmeat


Harbour's Edge White Caps


K.B.'s Rotisserie Chicken


From Chat and Chil


Helpful Hint for Flies


Chicken Up Jinks

Spaghetti Tonight


 

 

 

 

 

 

 

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